1.   Arrange cucumbers in middle of chilled plates, place small mound of carrots in center, and top each plate with shrimp and a cilantro sprig.

2.   Carefully peel off the plastic wrap and invert the salmon onto the chilled plate.

3.   Invert each carpaccio onto a chilled plate.

4.   Moisten chilled serving plate with water.

5.   Serve on lightly chilled plates with a drizzling of olive oil.

6.   Serve on large chilled plates.

7.   Serve on chilled plates garnished with romaine leaves, sliced avocado or arugula.

8.   Serve on chilled plates.

9.   To serve, arrange radicchio leaves on chilled plates.